WORKSHOP BASIC JAPANESE COOKING ③
WORKSHOP BASIC JAPANESE COOKING ③
WORKSHOP BASIC JAPANESE COOKING ③
  • Załaduj obraz do przeglądarki galerii, WORKSHOP BASIC JAPANESE COOKING ③
  • Załaduj obraz do przeglądarki galerii, WORKSHOP BASIC JAPANESE COOKING ③
  • Załaduj obraz do przeglądarki galerii, WORKSHOP BASIC JAPANESE COOKING ③

WORKSHOP BASIC JAPANESE COOKING ③

Dostawca
Sakamotoya
Cena regularna
zl200.00
Cena sprzedaży
zl200.00
Cena regularna
Wyprzedane
Cena jednostkowa
za 
Koszt wysyłki obliczony przy realizacji zakupu.

This is the third Japanese basic cooking workshop. In this workshop, Mr. Sakamoto, the owner of Sakamotoya, will be your instructor and you will learn the knowledge and techniques of authentic Japanese cooking. This time's theme is "Tempura". In Japan, there are chefs who specialize in tempura, and it is said that training to become a tempura chef takes about 10 years. It is a very difficult dish to master. In this workshop, we will lecture on the basics of tempura. We will also be cooking Inaniwa Udon, a specialty of Akita Prefecture, which goes very well with tempura. Akita Prefecture is a prefecture located in the northern part of Japan, and is a region where a lot of snow accumulates in winter. Inaniwa udon is a thin and chewy udon that is made entirely by hand, and is known as one of Japan's three major udon noodles, among which it is known as the most luxurious udon.

This workshop is always popular and gets booked up quickly. If you want to participate, please hurry and buy your tickets.

Venue: HANARE (ul. chmielna 24)
Time: 13:00-16:00
Ticket cost: 200 PLN
Theme: Tempura
Polski